Picadillo Cubano
A flavorful Cuban ground meat stew combining beef, pork, olives, capers, and raisins, perfect for hearty meals and pairs well with rice or plantains.
Ingredients
Instructions
- Mix ground beef and pork with salt and pepper.
- Add 1/2 cup of sherry and let stand for 2 hours.
- Sauté garlic, onion, green pepper, capers, and olives in olive oil.
- Add the meat mixture and remaining ingredients including tomato paste, raisins, almonds, bay leaf, oregano, and cumin.
- Cook the mixture for 1 hour over low heat.
- Remove from heat and stir in the remaining 1/2 cup of sherry.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a richer flavor, let the meat mixture marinate in the sherry overnight. If you prefer a milder taste, reduce the amount of capers and olives. You can substitute ground turkey for a lighter version or use a mix of ground chicken and pork. Adding a pinch of cinnamon can also enhance the dish's depth, reminiscent of Hungarian Veal Goulash.
Serving Suggestions
Serve the picadillo over white rice for a classic presentation, or with warm tortillas for a more casual meal. Pair it with a side of black beans or a simple salad for freshness. This dish complements well with plantains or avocado slices, enhancing the overall flavor profile. It also pairs beautifully with Beef Bouillabaise for a varied dinner experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the picadillo in a skillet over low heat, adding a splash of water or broth to retain moisture, or microwave in short intervals, stirring frequently until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Picadillo Cubano contains roughly 1193 calories, with 41g protein, 90g carbohydrates, and 81g fat. It is an excellent source of iron (92% of the Daily Value), protein (82% of the Daily Value), and dietary fiber (67% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1283mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make picadillo ahead of time?
Yes, picadillo can be made ahead of time and actually tastes better the next day as the flavors meld. Just reheat it gently before serving. It’s perfect for meal prep, as it stores well and can be enjoyed throughout the week.
What can I serve with picadillo?
Picadillo is versatile and pairs wonderfully with white rice, black beans, or fried plantains. You can also serve it with warm tortillas for a fun twist. A fresh avocado salad or a side of sautéed vegetables can add a lovely contrast to the dish.
Is picadillo spicy?
Picadillo is generally not spicy, but the flavor can be adjusted by modifying the amount of pepper or adding spices like cumin or chili powder. For those who enjoy heat, you can incorporate diced jalapeños or hot sauce to achieve your desired spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).